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Hudson Valley chefs share favorite Thanksgiving recipes

Stissing House in Pine Plains: A celery root

Stissing House in Pine Plains: A celery root and potato gratin dauphinois, prepared by chef/owner Michel Jean. >>See the full recipe (Nov. 15, 2012) Photo Credit: Caylena Cahill

The following are Thanksgiving side dishes submitted by four leading Hudson Valley restaurants. Diamond Mills Tavern in Saugerties shared their recipe for twice baked sweet potatoes; Stissing House in Pine Plains shared their recipe for celery root and potato gratin dauphinois; River City Grille in Irvington shared a cranberry citrus relish recipe; and Iron Horse Grill in Pleasantville mixed up an apple cider bender cocktail.

Twice-baked sweet potatoes with marshmallows, bourbon and vanilla,
Photo Credit: Xavier Mascareñas

Twice-baked sweet potatoes with marshmallows, bourbon and vanilla, topped with a brown sugar hazelnut crust, prepared and presented by chef Giuseppe Napoli, is on the Thanksgiving menu at the Diamond Mills Hotel & Tavern in Saugerties. (Nov. 14, 2012)

The ingredients for Diamond Mills Tavern's twice baked
Photo Credit: Xavier Mascarenas

The ingredients for Diamond Mills Tavern's twice baked sweet potatoes include 6 medium sweet potatoes, scrubbed and dried, salt and pepper to taste, 2 tablespoons butter, 2 tablespoons brown sugar, 2 tablespoons maple syrup, 2 tablespoons vanilla extract, 1/4 cup bourbon, 1 teaspoon cinnamon and 1 cup of mini-marshmallows. (Nov. 14, 2012)

Chef Giuseppe Napoli first baked the potatoes for
Photo Credit: Xavier Mascarenas

Chef Giuseppe Napoli first baked the potatoes for 45 to 60 minutes in an oven heated to 400 degrees. He then sliced each potato in half lengthwise and, in this shot, scoops the potato flesh into a mixer. (Nov. 14, 2012)

Using a kitchen or hand mixer, you then
Photo Credit: Xavier Mascarenas

Using a kitchen or hand mixer, you then blend the sweet potato flesh with salt and pepper until smooth. After stopping the machine, you then add butter, brown sugar, maple syrup, vanilla, bourbon and cinnamon and process until potatoes are silky smooth. (Nov. 14, 2012)

Chef Giuseppe Napoli of Diamond Mills Tavern adds
Photo Credit: Xavier Mascarenas

Chef Giuseppe Napoli of Diamond Mills Tavern adds the sweet potato puree back into each shell. (Nov. 14, 2012)

Chef Giuseppe Napoli then presses marshmallows into the
Photo Credit: Xavier Mascarenas

Chef Giuseppe Napoli then presses marshmallows into the potatoes. If not making the crust, you then bake the potatoes in an oven heated to 400 degrees until the marshmallows melt. (Nov. 14, 2012)

Chef Giuseppe Napoli with the Thanksgiving Day spread
Photo Credit: Xavier Mascareñas

Chef Giuseppe Napoli with the Thanksgiving Day spread at the Diamond Mills Hotel & Tavern in Saugerties. (Nov. 14, 2012)

Stissing House in Pine Plains: A celery root
Photo Credit: Caylena Cahill

Stissing House in Pine Plains: A celery root and potato gratin dauphinois, prepared by chef/owner Michel Jean. >>See the full recipe (Nov. 15, 2012)

The ingredients for the celery root and potato
Photo Credit: Caylena Cahill

The ingredients for the celery root and potato gratin from Stissing House include 2 cups whole milk, 3/4 cup crème fraîche or heavy cream, 3 1/2 ounces grated Gruyère cheese, Salt and pepper to taste, 1 garlic clove, peeled, 1 tablespoon butter, 1 lb potatoes (Yukon or Idaho) washed, peeled, dried and sliced into 1/4-inch rounds, 1 lb celery root, washed peeled dried and sliced into 1/4-inch rounds and a large pinch of nutmeg. (Nov. 15, 2012)

The recipe includes 3 1/2 ounces of grated
Photo Credit: Caylena Cahill

The recipe includes 3 1/2 ounces of grated Gruyère cheese, a key ingredient. (Nov. 15, 2012)

Chef Michel Jean at Stissing House boils the
Photo Credit: Caylena Cahill

Chef Michel Jean at Stissing House boils the milk and adds the crème fraîche (or heavy cream). After whisking together these two ingredients, he'll remove the pot from the heat and add half of the Gruyère, salt, pepper and nutmeg. (Nov. 15, 2012)

After rubbing the garlic clove over a 9X11
Photo Credit: Caylena Cahill

After rubbing the garlic clove over a 9X11 Pyrex or ovenproof dish and then smearing it with the butter, chef Michel Jean arranges the potatoes and celery root in alternating layers. (Nov. 15, 2012)

In between layers of potatoes and celery root,
Photo Credit: Caylena Cahill

In between layers of potatoes and celery root, chef Michel Jean adds a bit of the cream mixture, saving enough for the top. (Nov. 15, 2012)

The remaining gruyère is sprinkled over the top
Photo Credit: Caylena Cahill

The remaining gruyère is sprinkled over the top of the dish before baking. (Nov. 15, 2012)

The dish needs to be baked at 350
Photo Credit: Caylena Cahill

The dish needs to be baked at 350 degrees for 1 1/2 hours. Chef Michel Jean removes it from the oven. It should sit for 10 minutes before being served. (Nov. 15, 2012)

Chef Michel Jean poses with his dish, celery
Photo Credit: Caylena Cahill

Chef Michel Jean poses with his dish, celery root and potato gratin dauphinois, which is served here with short ribs and mixed green vegetables, at Stissing House in Pine Plains. (Nov. 15, 2012)

River City Grille in Irvington: Cranberry citrus relish,
Photo Credit: Faye Murman

River City Grille in Irvington: Cranberry citrus relish, prepared and presented by chef/owner Bobby Manzi. >>See the full recipe (Nov. 12, 2012)

Ingredients in the cranberry citrus relish from River
Photo Credit: Faye Murman

Ingredients in the cranberry citrus relish from River City Grille include 1 juice orange with the skin on, chopped roughly, 1/4 skinned pineapple, chopped roughly, 1 cup sugar, 1 bag whole raw cranberries and 1 cup of pineapple juice. (Nov. 12, 2012)

When picking the raw cranberries for the cranberry
Photo Credit: Faye Murman

When picking the raw cranberries for the cranberry citrus relish, be sure to discard the soft ones. (Nov. 12, 2012)

Chef Bobby Manzi of River City Grille in
Photo Credit: Faye Murman

Chef Bobby Manzi of River City Grille in Irvington pours the sugar over the other ingredients for a cranberry citrus relish. (Nov. 12, 2012)

To make the cranberry citrus relish, combine all
Photo Credit: Faye Murman

To make the cranberry citrus relish, combine all ingredients in a food processor and pulse 5 to 10 times. Do not process to smooth. Serve relish chunky. (Nov. 12, 2012)

The cranberry citrus relish blended and still in
Photo Credit: Faye Murman

The cranberry citrus relish blended and still in the food processor. (Nov. 12, 2012)

River City Grille chef/owner Bobby Manzi with his
Photo Credit: Faye Murman

River City Grille chef/owner Bobby Manzi with his Thanksgiving side dish, a cranberry citrus relish. (Nov. 12, 2012)

Iron Horse Grill in Pleasantville: Thompson's apple cider
Photo Credit: Elizabeth Daza

Iron Horse Grill in Pleasantville: Thompson's apple cider bender cocktail, prepared and presented by chef/owner Philip McGrath. >>Read the full recipe (Nov. 14, 2012)

As a patriotic gesture, three of the cocktail's
Photo Credit: Elizabeth Daza

As a patriotic gesture, three of the cocktail's ingredients are made in the Hudson Valley, including Comb vodka, which is distilled in Port Chester (use 1 1/2 ounce) and Thompson's apple cider (use 1 1/2 ounce, too). (Nov. 14, 2012)

Other ingredients in the Thompson's apple cider bender
Photo Credit: Elizabeth Daza

Other ingredients in the Thompson's apple cider bender include limes (use juice from one wedge), Killer Bee Honey (1/2 teaspoon) and apples (1 thin slice). (Nov. 14, 2012)

To make the cocktail, fill a shaker (or
Photo Credit: Elizabeth Daza

To make the cocktail, fill a shaker (or a large glass) with ice. Add the vodka, cider, honey and lime. Shake well. Strain into a chilled martini glass, as chef Philip McGrath of Iron Horse Grill demonstrates here. (Nov. 14, 2012)

Garnish the cocktail with the apple slice and
Photo Credit: Elizabeth Daza

Garnish the cocktail with the apple slice and cinnamon stick, as chef Philip McGrath of Iron Horse Grill demonstrates here, and your Thanksgiving drink is complete. (Nov. 14, 2012)

The completed Thompson's apple cider bender (with ingredients)
Photo Credit: Elizabeth Daza

The completed Thompson's apple cider bender (with ingredients) from Iron Horse Grill in Pleasantville. (Nov. 14, 2012)

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